Modern Icelandic cuisine emphasizes fresh, local ingredients, despite the country's geographically isolated location. On a recent trip, I experienced this first-hand: I saw a puffin, ate puffin; saw a whale, ate whale; saw a reindeer, and ate reindeer.

While there are a host of bizarre traditional edibles - sheep's head is available from the drive-thru at the Reykjavik bus station - the quality of Iceland's locally sourced ingredients offers a memorable journey for your taste buds no matter your budget.

Whether you're on a hotdog budget or can afford to splurge on lobster, here are my tips for a gastronomical adventure in Iceland:

Traditional

While some treats, like hakarl, a poisonous shark meat made edible by letting it putrefy, are eaten by Icelanders on special occasions or during traditional festivals, a number of unusual Icelandic eats can be easily found in supermarkets. Those with a brave appetite can easily find puffin, reindeer, whale, and even horse on the menu of many high-end restaurants in Reykjavik.

We chose to go to the source for hakarl, where our $10 admission to the farmstead museum at Bjarnarhöfn gave us an explanation of how the family has been hunting

Greenland sharks and preparing the ammonia-smelling meat for generations. After a sample of the cured fish we were invited to inspect the drying shack stocked with hanging shark behind the museum. Thankfully, that sight and smell came after sample time.

Hotdogs

For those not interested in stepping outside their culinary comfort zone, don't worry; you can survive on Icelandic hotdogs. Served on a freshly steamed bun, the Icelandic hotdog - or Pylsur - is made with pork, beef, and lamb. Icelanders love hotdogs and consumption of this iconic food is often a daily affair. Whether you're picking one up at a highway gas station or buying one at 4 a.m. from the famous stand in Reykjavik that served Bill Clinton, the proper way to order is to ask for "Eina með öllu" or "one with everything."

Skyr

Iceland may not be easy on your wallet, but I kept my breakfast budget and my gut in check with a daily morning dose of blueberryflavoured skyr. The uniquely Icelandic product is deliciously thick like Greek yogurt, low-fat but extremely high in protein. Available at any grocery store or gas station, skyr is a convenient and affordable snack, but can also be elevated to a high-end treat.

Freshly baked

Whether you're using it to soak up that last bit of fish stew or slathering it with a pad of fresh Icelandic butter, a dark slice of Rúgbrauðrye bread is the perfect accompaniment to any meal. While Rúgbrauð is traditionally baked by burying it in the ground near a hot spring, the average Icelandic bakeries offer a number of freshly baked breads for carb addicts. Icelanders also love their pastries; my travelling companion Josh took a liking to snúður, a popular type of cinnamon roll topped with a caramel or chocolate glaze.

World's best soft-serve

The average Icelander consumes approximately 375 litres of dairy each year. I suspect a high portion of that is from ice cream. No matter the time of day you can find Icelanders lining up for softserve ice cream cones dipped in chocolate or topped with a variety of candies. I joined in with the locals after seeing there was no shame in getting a caramel sundae shortly after breakfast. Even the basic vanilla soft-serve at the gas stations across the country is delightful, but if you are in Reykjavik be sure to head to Valdis, which serves up 18 new flavours daily.

Lamb

Today, about 2,000 farmers are engaged in the farming of Icelandic sheep. The breed, which is almost exclusively bred for meat, is a direct descendant of the sheep first brought to the island by the Viking settlers. It is a strong, hardy race that has adapted well to Icelandic conditions and their diet of sea-salted grass, moss, herbs and wild berries endemic to the northern landscape gives the meat a distinct taste. While touring Mývatn we stopped in at Vogafjós restaurant, located inside a cowshed, which had a view of the farm's new week-old lambs. The quality of the meat was exceptional; bursting with flavour, this farm-to-fork experience served the best lamb I have ever tasted.

Catch of the day

The proximity to the Atlantic Ocean offers an abundance of seafood options, giving Icelandic chefs the opportunity to make magic with the freshest of ingredients. Whether mussels in the West Fjords, langoustines from the icy waters of Höfn, grilled Arctic char in Akureyri, or salted cod and scallops at the Fish Company in Reykjavik, each dish was cooked to perfection and showcased the best of what Iceland's waters have to offer.

Dining out in Reykjavik

With a number of chefs drawing international headlines for creativity, Reykjavik is packed with high-end restaurants offering beautifully plated dishes featuring fresh-from-the-farm-and-sea ingredients. Many restaurants, like Kol and Sjavargrillid, offer set lunch and dinner menus for a sampling of famous ingredients from around the country

With a number of Michelin star restaurants in the making, Icelandic chefs are placing an emphasis on quality of available ingredients. Tradition meets innovation with a chef's store that includes the freshest of fish, lamb, seabirds, Icelandic moss, crowberry and dried seaweed. The opportunity to immerse yourself in Icelandic cuisine is easy, whether you have two days in Reykjavik or weeks to explore the island. Be it traditional dishes or local ingredients plated with a contemporary edge, Iceland is a prime destination for those looking for an adventurous bite.